Try this Roasted Eggplant and Vegetable Pate recipe, or contribute your own.
Suggest a better descriptionPre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat. Add ginger, jalapeno & cumin & fry for 30 seconds. Stir in bell peppers & saute till softened (6 to 8 minutes). Add zucchini & tomato & cook for 2 minutes, cool slightly. Place eggplant in a food processor & pulse briefly to puree coarsely. Add pepper mixture & process until the vegetables are coarsely chopped. Add lime juice & season. Pack into a crock & spray with olive oil. At serving time, garnish with cilantro. Cover & store in fridge for 1 week.
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Serving Size: 1 Cup (401g) | ||
Recipe Makes: 2 Cups | ||
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Calories: 571 | ||
Calories from Fat: 513 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57g | 76 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 27.8g | ||
Polyunsanturated Fat 18.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.1mg | 3 % | |
Potassium 666.7mg | 18 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 9.5g | 38 % | |
Sugars, other 7.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 571
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